Oven German Pancake
A fluffy, oven-baked German pancake with a custardy texture and golden edges, perfect for breakfast or brunch, appealing to family and brunch lovers alike.
Ingredients
Instructions
- Beat the eggs, flour, milk, and salt with a wire whip until well combined.
- Melt the butter in a glass dish in the oven or microwave.
- Pour the batter into the melted butter in the dish.
- Bake at 450°F for 18 to 20 minutes until puffed and golden.
Tips & Substitutions
For the best results, use room temperature eggs and milk to help the pancake rise. If you don't have butter, you can substitute with oil or margarine, but butter gives the best flavor. Consider adding a teaspoon of vanilla extract for a hint of sweetness. Serve immediately for optimal puffiness, as it will deflate as it cools.
Serving Suggestions
Serve the oven German pancake warm, dusted with powdered sugar and topped with fresh fruits like berries or sliced bananas. It pairs beautifully with Fat Free Apple Dip for a refreshing contrast. Drizzle with maple syrup or a squeeze of lemon for extra flavor. This dish works great as a brunch item or a sweet breakfast treat.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350°F for about 10 minutes, or in the microwave for 30-45 seconds until warmed through. Be aware that reheating may cause it to lose some of its puffiness.
Nutrition & Diet Analysis (per serving)
Each serving of Oven German Pancake contains roughly 785 calories, with 15g protein, 151g carbohydrates, and 13g fat. It is an excellent source of iron (44% of the Daily Value), calcium (33% of the Daily Value), and protein (31% of the Daily Value), and a good source of vitamin A and potassium. Note that it is relatively high in sodium, at 2147mg per serving (93% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Why did my pancake not puff up?
A common reason for a pancake not puffing up is insufficient baking time or temperature. Ensure your oven is fully preheated to 450°F, and try not to open the oven door during baking. The batter should also be mixed until just combined; overmixing can lead to denser results.
Can I make the batter ahead of time?
It's best to make the batter just before baking, as it relies on the air incorporated into the eggs for puffiness. If you must prepare in advance, mix the dry ingredients and wet ingredients separately and combine them just before baking for best results.
Can I add other flavors or ingredients?
Absolutely! Consider adding spices like cinnamon or nutmeg for warmth. You can also fold in some fresh berries or chocolate chips into the batter for added flavor. Just be mindful not to overload it, as too many additions can affect the pancake's rise.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).